Kiki's Borracho (Drunken) Beans
Ingredients
- 1 pound dried pinto beans, washed
- 2 quarts chicken stock
- 1 tablespoon salt, or to taste
- ½ tablespoon ground black pepper, or to taste
- 2 (14.5 ounce) cans chopped stewed tomatoes
- 1 (12 fluid ounce) can or bottle dark beer
- 1 white onion, diced
- 1 ½ cups chopped fresh cilantro
- ¼ cup pickled jalapeno peppers
- 6 cloves garlic, chopped
- 1 ½ tablespoons dried oregano
- 3 bay leaves
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Instructions
- Soak beans in a large pot of water, 8 hours to overnight.
- Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
- Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
- With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.
Source
Original recipe: View Original